I shot home at 4.30 pm, desperate to catch a couple of hours in the garden before dark. As I passed Broad Green I noticed the footpath to the bullace hunting ground. I had checked the bullace situation a few weeks ago. Hedge trimmers had ripped along the hedgerows, chopping the possibility of a great harvest. However, green bullaces are tricky to spot. It was worth pulling in for a quick recce, just in case.
I examined the hedgerows carefully and found these. 500g of bullaces that would have gone over if they’d been left for a few more days. I picked them, finding more and more as my eyes became accustomed to the look of them on the branch. The backdrop was a sky so blue that it was hard to believe that it is already mid October.
I drove through the village and mulled over how I would use them. They could be added to the sharp wild plums in the freezer to make chutney. However these bullaces are so sweet that they cried out to be made into a liqueur.
N.B .The bullaces that we were given from Kent last year were the dark, sharp tasting variety. These need far more sugar than our green bullaces – a small wild greengage. So I cut down the sugar for this brew. We can always add more at a later stage. I didn’t want to oversweeten the grog.
A 1 L litre Le Parfait or Kilner jar.
|Green Bullace gin recipe
- 300g of green bullaces
- 85g of granulated white sugar
- 0.75 litres of medium quality supermarket own brand gin (I know that loads of people use the cheapest gin but think of the morning after!)
- Wash, destalk and sort your bullaces. Reject and fruit that is squishy.
- Put the bullaces in a sterilised wide necked jar. Sprinkle the sugar over the fruit and top up with the gin.
- Leave the jar on the side in the kitchen and shake until the sugar is dissolved (this will take a few days). Store in a cool place for at least three months before sampling.
- Strain the liquor through muslin after six months. Keep as long as you can bear to. We keep all our grog in the barn. Out of sight, out of mind. Until you go out searching for something that might be lurking in the barn.
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